Yield: 4
Sweet & Spicy Pineapple Tostadas
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Ingredients
Pineapple Salsa
- 2 cups pineapple
- ½ English cucumber, seeded and diced
- ¼ red onion, diced
- 2 tbsp fresh cilantro
- 1 lime, juice
- Salt and pepper, to taste
Spicy Black Beans
- 1 tbsp oil
- 2 garlic cloves, minced
- 2 15-oz can black beans, drained and rinsed
- ½ cup prepared salsa verde
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp agave syrup
To serve
- 12 tostada shell
- ¼ cup crumbled Cotija cheese
Instructions
- In a large bowl, toss together all of the salsa ingredients. Set it aside. In a large skillet, heat the oil over medium-high heat. Add the garlic to the skillet and cook, stirring, until it is fragrant, about 30 seconds. Stir in the beans, salsa verde, and chipotle in adobo. Bring the mixture to a simmer and stir in the lime zest, lime juice, and agave. Assemble the tostadas by spooning on some of the black bean mixture onto each tostada.
- Serve immediately topped with the pineapple salsa, Cotija cheese, and the lime wedges, or store in the refrigerator for up to 5 days.
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